Greek-Style Zucchini and Cheese Casserole
Zucchini, brynza, and several cheeses make this casserole juicy and rich. Greek yogurt softens the texture, while almond flour helps the mixture hold its shape.
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Inventory: Oven
714
Servings: 5 (1 serving ≈ 282 gram)
Digestion time: 4 hour
Complete protein: ✔
Grate the zucchini (600 g) and squeeze out the excess liquid thoroughly.
Mix the eggs (200 g), Greek yogurt (150 g), olive oil (15 g), garlic (5 g), table salt (4 g), and black pepper (1 g).
Add the crumbled brynza (250 g), grated hard cheese (100 g), and smoked cheese (50 g), and mix.
Add the almond flour (30 g) and baking powder (5 g), and mix until smooth.
Transfer the mixture to a greased dish and level it.
Bake at 250 °C for 35 minutes until golden.
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